Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.

#2 Bake Artisan Sourdough Bread Like a Professional

Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.

Just bring your desire for a great tasting, crusty, chewy loaf of sourdough bread and we'll dive into the rest.

Description

Edited: Updated April 2016

Student Reviews:

"This course and instructor are heaven sent....

I joined this course after wanting to "do" sourdough for many, many years. I am so thrilled with the clarity and completeness of the content, as well as the ready presence and engaged feedback from the instructor Teresa L. Greenway. I highly recommend this course, and will be eagerly investigating any other offerings from this instructor. I am still working through the materials at my own pace, which is another benefit of using this teaching/learning platform."

And:

"I am very excited to be taking these baking classes, there is nothing like sinking your teeth into a crusty loaf of Sourdough. Teresa is very knowledgeable, and has a passion for baking with sourdough. It is slow enough for a beginner, contains enough information to make a person a competent baker."

Have you ever wondered how anyone can bake authentic sourdough bread? You know the kind of bread I'm talking about, with its crispy, crunchy crust, sour chewy crumb and amazing flavor. How do they do that? Well you can bake real sourdough bread in your own home oven, just like the pros do. I will show you how, step by step, it's easy and fun. You will amaze your family and friends. No one will be able to bake a loaf like you can!

By taking this baking course you will have a better understanding of

How to mix and shape dough

How to handle sticky, wet dough

Learn ways to get a crispy, blistered crust

What one thing is absolutely necessary for a great crust

How to get large holey crumb

How to develop dough without kneading it

Why measurements are important

How to make your own sourdough starter

What pre-ferments and motherdough are and how to use them.

Learn to slash/score the dough

How to follow a formula.

What baking equipment you might need for baking hearth loaves

And lots more!

You will get answers to questions like: How can I get those large holes in the crumb? How do I take care of a sourdough starter? Can I make the crust shiny? How can I get those blisters on the crust? Can I really bake professional sourdough in my own oven?

When you are finished with this baking course you will be able to mix, fold, proof, score, steam and bake a loaf of authentic sourdough bread.

You will have a better understanding of dough hydration, fermentation, gluten development, baker's percent and where to find resources to join other home bakers who are passionate about home baking real sourdough too.

Best of all you will be able to astound your family and friends with an amazing loaf of real sourdough that you baked yourself, in your own home oven.

It will take two weeks to make your own stable sourdough starter or you can purchase one online. While getting your starter going, you will learn a short history of sourdough and go over some of the basic techniques including hydration and measuring. Once your starter is stable, we will begin with an Alaskan sourdough and then branch out to wetter high hydration dough like Ciabatta and Tyra Loaf (which includes motherdough). After that we go on to Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough.

There are also some sourdough dessert formulas including Forbidden Sourdough Chocolate Cake and Ginger Cake. Several additional formulas and other resources for baking real artisan sourdough are included and I will be adding additional lectures and formulas in the future.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

Who is the target audience?

This course is for the beginning or intermediate baker with basic baking knowledge and kitchen skills. It is also for the experienced baker who wishes to take a refresher on baking real sourdough.

In this lecture you will find a downloadable 32 page e-book titled, "Make Your Own Sourdough Starter." It will help you to make your own starter and there is also a link for a fourteen day, day by day video series to help you make your own starter. It's easy! Let's get started!

Make Your Own Sourdough Starter! It's Easy!

00:32

View a video series on making your own sourdough starter.

Follow Making Your Own Sourdough Starter by Video

00:35

Overview of Sourdough Technique

An Overview of the Technique of Sourdough Baking

01:00

+–

The Basics

4 Lectures
15:45

A word about the basics section of this course.

The Basics -

01:06

A list of baking equipment you might need when baking sourdough.

Baking Equipment for the Home Baker

00:47

There's more to measuring than you think!

About Measuring

05:11

Let's talk about some common ingredients you might use when baking with sourdough.

Some Common Ingredients Used for Sourdough Baking

08:40

+–

Let's Bake Some Bread!

16 Lectures
39:19

Formula/recipe for the Alaskan Sourdough Bread

Alaska Sourdough Formula

02:28

Let's start by mixing up some Alaskan Sourdough bread.

Scaling the Ingredients and Mixing the Dough

02:07

Learn about bulk fermentation and how to fold dough. No need to knead!

Bulk Ferment and Dough Folding

01:18

Often several folds are necessary.

Second Dough Folding

01:11

Learn how to weigh (scale) and shape a boule loaf (round loaf).

Weigh and Shape the Dough

02:45

Why do you need to shape again? Bench rest and final shaping.

Shaping and Retarding the Dough

01:37

Final Proof - When is the bread ready to bake?

Final Proof

01:49

See how to make an easy, effective and quick lame for scoring your dough.

Teresa loves teaching serious home bakers, how to bake real sourdough bread! She worked at two different bakeries besides baking at home for over 40 years. Thirteen years ago, she built a business (Northwest Sourdough) around teaching others how to bake real sourdough at home. She published a four volume book called, "Discovering Sourdough," "Extreme Fermentation" and also, "Make Your Own Sourdough Starter." Teresa also published her memoir titled: "Reach for Joy," under the pseudonym, TL Reys.

Her Bread Recipes and Formulas from her books and blog have been featured on TV and spread all around the world through online forums, her active Facebook group, Perfect Sourdough, Youtube channel and her site, Northwest Sourdough.

Northwest Sourdough is featured in the resource section of Peter Reinhart's book," Artisan Breads Every Day." Teresa was also one of the photographers for "The Grain Gathering" in it's early years when it was called, "Kneading Conference West." She has been featured in numerous articles, magazines and interviews. She was selected as one of the top ten Udemy instructors in 2015 and now has ten sourdough baking courses on Udemy.

Most of all, Teresa loves to see YOU pull a crispy, crusty, holey sourdough loaf from your own oven! Yes, you can learn to bake the best bread in the world!